Argentinean Steaks And Yellow Rice With Plantains


20-24 sprigs fresh parsley (1 ounce, rinsed)
1 lemon (for juice, rinsed)
5 tablespoons extra-virgin olive oil, divided
4 fresh garlic cloves
1 1/2 teaspoons adobo seasoning, divided
1 1/2 lb beef skirt steaks

1/4 cup water
1/4 cup sofrito (Spanish cooking sauce)
2 tablespoons sliced green olives
1 (5-gram) packet sazón with azafrán seasoning
2 (8.8-ounce) pouches pre-cooked long grain rice
1 (11-ounce) package frozen ripe plantains

large zip-top bag
1 1/2 cups malted milk balls (can be frozen for easier crushing)
1 (8-ounce) container frozen nondairy whipped topping, thawed
6 Bakery brownies
1/4 cup chocolate syrup


Argentinean Steaks And Yellow Rice With Plantains

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